Whisk flour, baking powder, baking soda, cinnamon, allspice, and salt in a medium bowl.In a large bowl whisk the brown sugar, pumpkin puree, vegetable oil, egg and ½ teaspoon vanilla in a large bowl.Add the flour mixture and gently stir with a wooden spoon until just incorporated.

Drop tablespoonful’s of dough 2 inches apart on the prepared baking sheets.Bake 6 minutes, and then remove from oven and make and indentation in the center with the back of a teaspoon. Return to the oven, and bake until set, 4 to 6 more minutes.Allow to cool 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely.

Make the filling:beat the cream cheese and butter in a bowl with a mixer on medium high, until smooth.Add the powdered sugar, lemon juice and ½ t. vanilla; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations of the cookies.Dust with cinnamon.